Vegan Mango Sticky Rice Bowls (Printer version)

Sweet coconut sticky rice with fresh mango and creamy coconut drizzle for a nourishing tropical breakfast.

# What You'll Need:

→ Rice

01 - 1 cup glutinous sticky rice
02 - 1.5 cups water

→ Coconut Mixture

03 - 1 can (13.5 oz) full-fat coconut milk
04 - 0.25 cup maple syrup or agave nectar
05 - 0.25 teaspoon sea salt

→ Fruit and Toppings

06 - 2 large ripe mangoes, peeled, pitted, and sliced
07 - 2 tablespoons toasted sesame seeds or coconut flakes, optional
08 - Fresh mint leaves for garnish, optional

# Directions:

01 - Rinse the sticky rice under cold water until the water runs clear to remove excess starch.
02 - Combine rinsed rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed and rice is tender. Remove from heat and keep covered for 10 minutes to allow residual cooking.
03 - While rice cooks, combine coconut milk, maple syrup, and salt in a small saucepan. Warm over medium heat until just steaming, being careful not to boil.
04 - Reserve 0.5 cup of the coconut mixture for serving. Pour remaining coconut mixture over cooked rice and gently fold to combine. Let sit covered for 10 minutes to allow the rice to absorb the coconut flavor.
05 - Divide coconut sticky rice among 4 serving bowls. Top with sliced mango, drizzle with reserved coconut cream, and sprinkle with toasted sesame seeds or coconut flakes. Garnish with fresh mint leaves if desired.

# Expert Advice:

01 -
  • It tastes like a splurge but requires nothing fancy, just honest ingredients that come together in under an hour.
  • The sticky rice absorbs coconut flavor so completely that each spoonful feels indulgent without heaviness.
  • You can prep everything ahead and assemble bowls in minutes, making it perfect for feeding guests or yourself through a busy week.
02 -
  • Glutinous rice really does need to be rinsed; I skipped this step once thinking it was unnecessary and ended up with rice that looked like library paste, so don't learn this lesson the hard way.
  • The reserved coconut cream makes all the difference—drizzling it on cold over warm rice creates this temperature contrast that feels luxurious, while stirring it all together at once makes the bowl feel heavy.
03 -
  • Always buy coconut milk that has separated slightly in the can—that thick cream at the top is exactly what you want for that rich coconut drizzle, while watery coconut milk indicates lower fat content.
  • If you find yourself making this regularly, buy sticky rice in bulk from an Asian market where it's fresher and more affordable than supermarket versions, and it'll keep for months in a cool, dry place.
Return